Canning peaches is easy and fun. Because of their high acid content, they can easily and safely be preserved through the water boiling canning method using a sugar syrup as a preservative. So, come on…lets get canning!
Poach peaches in boiling water and then soak in cold water. Skins should come off easily.
Remove pit and cut in half. Treat to prevent darkening. ( soak in 1 gallon water: 1Tbs salt: 1 Tbs vinegar or use fruit fresh powder).
Make syrup: combine sugar and water, bring to a boil. Bring down to a simmer. Simmer peaches in syrup for 3 minutes. Remove peaches and pack into clean hot jars. Pour syrup over peaches.
Seal jars. Process in boiling water. Pints for 20 minutes, quarts for 25 minutes.
Forkable Favorites: For a quick dessert, use one pint of peaches in our Deliciously Easy Peach Cobbler